15-Minute Pan-Seared Ribeye Steaks
Tender, juicy ribeye steaks seared to perfection in a hot skillet with butter and olive oil. The simple seasoning blend and optional fresh rosemary enhance the beef's natural flavor, while continuous basting with pan drippings creates a beautiful caramelized crust. Perfect for date nights or special dinners when you want restaurant-quality steaks at home. The key is letting the meat come to room temperature before cooking and allowing proper rest time afterward for maximum tenderness.
Ingredients
- 2 ribeye steaks, cut between 1 to 1 1/2-inch thick
- 2 teaspoons Stone House Seasoningsalt and pepper1:1basic
Use equal parts salt and black pepper
- 2 teaspoons fresh rosemary leaves, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Instructions
- 1
Place steaks on sheet pan and sprinkle both sides with seasoning, pressing to adhere
- 2
Sprinkle with rosemary if using
- 3
Cover and refrigerate up to 3 days or let rest at room temperature for 30 minutes
- 4
Heat medium skillet over medium heat
- 5
Add butter and olive oil, allowing butter to melt completely
- 6
Tilt skillet to coat evenly with butter
- 7
Add steaks and cook until bottom is brown and caramelized, about 5 minutes
- 8
Turn steaks over and cook, basting continuously with butter drippings, until second side is brown and caramelized, another 5 minutes or to desired doneness
- 9
Remove from heat and rest on carving board for 3-5 minutes
- 10
Slice against the grain, removing bone, and serve on plates
Tips
Let steaks come to room temperature for 30 minutes before cooking for even cooking throughout
Continuously baste with butter drippings during the second side to build flavor and crust
Always slice against the grain for maximum tenderness
Good to Know
Refrigerate cooked steaks up to 3 days. Reheat gently in low oven to avoid overcooking.
Season steaks up to 3 days ahead and refrigerate. Bring to room temperature 30 minutes before cooking.
Serve immediately after resting. Pair with roasted vegetables or mashed potatoes.
Common Mistakes
Don't skip the resting period at room temperature to avoid uneven cooking
Don't move steaks too frequently in pan to develop proper crust
Don't skip resting after cooking to prevent juices from running out
Substitutions
Dairy-Free Swaps
General Alternatives
Use equal parts salt and black pepper
FAQ
Can I use a different cut of steak?
Yes, this method works well with NY strip, filet mignon, or sirloin steaks. Adjust cooking time based on thickness and desired doneness.
How do I know when the steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The steak will continue cooking slightly during rest.
Can I freeze the seasoned steaks?
Yes, wrap seasoned steaks tightly and freeze up to 3 months. Thaw in refrigerator overnight before bringing to room temperature and cooking.